Curried vegetable soup with Challah bread

Last week, on a rainy wintery day, Daniel and I were doing our Christmas shopping downtown after Farmer's Market. We walked by Nonni's, a European bistro on Main Street, and the chef was outside serving little cups of soup to passersby. This soup was amazing with creamy, tangy, rich flavors. I asked the chef what the ingredients were, and he foolishly told me. So now I'm improvising this recipe, trying to chase the dream of recreating those heavenly aromas of curry and butternut. I also made three loaves of Challah bread, and they were divine. Here goes:

1 small butternut squash, peeled and cubed (I steamed the squash first, then scooped out the softened meat)
2 sweet potatoes, peeled and cubed
2 carrots, peeled and chopped
2 leeks, washed and chopped
1 onion, diced
2 garlic cloves, mashed and coarsely chopped
1 lemon, juiced
6 cups of chicken broth
1 tablespoon of curry powder
1/2 cup of coconut milk
2 tablespoons of olive oil
salt and pepper to taste

Sautee the onion, leeks and garlic with the olive oil for a few minutes. Next add the broth, squash, carrots, sweet potatoes and bring to a very soft boil over medium-high heat for about 20 to 25 minutes. When all the vegetables are soft and can be broken up with a fork, add the coconut milk and curry powder. In batches, puree the soup until smooth in texture. Let simmer for another 20 minutes. Add lemon juice, salt and pepper to taste, and serve with a spinach salad and warm bread. Delicious!